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Candy Corn Fudge is my favorite excuse to bring out the white chocolate and let loose with bright fall colors in the kitchen. This cheerful fudge delivers holiday spirit to any gathering and turns a few pantry ingredients into a festive slab of creamy sweetness. Every time I set a platter of these fudge squares out at a party, I get asked for the recipe before folks even taste it. That is how much fun the colors bring to the table.
I first tried this candy corn fudge for a Halloween potluck and barely managed to save any for myself. Now I always stash a few pieces before the party begins.
Ingredients
- White chocolate chips: provide the fudgy creamy base with a sweet finish. Choose chips with real cocoa butter for best melting
- Sweetened condensed milk: gives structure plus added richness. Check for a thick consistency when picking your can
- Vanilla extract: boosts the white chocolate flavor. A pure vanilla extract will add fragrant depth
- Food coloring: in yellow and orange creates those signature fall layers. Gel food coloring gives vibrant color without thinning the mixture
- Candy corn: brings the whimsy and classic look. Only use fresh soft candy corn for the best texture
Step-by-Step Instructions
- Prepare the Pan:
- Line an eight inch square baking pan with foil pressing into corners and allow a little overhang for easy lift. Coat the foil with a very thin layer of cooking spray for easy removal after the fudge sets
- Melt the Base Mixture:
- In a medium saucepan over low heat combine white chocolate chips and sweetened condensed milk. Stir constantly with a spatula so nothing scorches on the bottom and keep mixing until the mixture is completely smooth and glossy. Remove from the heat as soon as everything is melted
- Add Vanilla and Color:
- Stir in vanilla extract quickly for even distribution. Divide the hot mixture equally among three bowls working efficiently so the fudge does not start to set yet. Leave one portion white. Tint the second with yellow food coloring and the third with orange using just a few drops at a time until you get rich colors without making the fudge too runny
- Layer the Fudge:
- Pour the yellow fudge into the prepared pan and spread in an even layer with an offset spatula or the back of a spoon. Let it stand for a minute so the color sets a little before gently adding the orange and then white layer smoothing each carefully so the colors stay distinct
- Add Candy Corn:
- Gently press candy corn pieces into the top white layer arranging or scattering as desired. Do not mash them in too deep just enough for them to stick
- Chill and Serve:
- Refrigerate uncovered for one to two hours or until firm all the way through. Lift fudge slab from the pan with foil edges. Peel away foil and cut into small squares using a sharp knife wiping the blade between cuts for clean edges
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Candy corn is my nostalgic weakness. My sister and I used to trade pieces after sorting our trick or treat bags. Adding them to fudge now feels like I am passing on that goofy joy to anyone who tries a piece.
Storage Tips
Keep fudge in an airtight container in the refrigerator for up to one week. If stacking layers in the container separate them with parchment paper. The fudge also freezes beautifully just thaw in the fridge before serving for best texture.
Ingredient Substitutions
You can use white almond bark in place of white chocolate chips but the flavor will differ slightly. For dairy free fudge opt for sweetened coconut condensed milk and choose dairy free white chocolate brands. Candy corn is classic but colorful chocolate candies or sprinkles also work for different occasions.
Serving Suggestions
These bite sized squares are fantastic on a party tray alongside caramel apples or mini cookies. They make fun lunchbox surprises when individually wrapped. Stack them in cellophane bags tied with a ribbon for an easy and cheerful homemade gift.
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Fun Fact About Candy Corn
Candy corn dates back to the 1880s and was originally called chicken feed. It started as a farm themed treat for country fairs before becoming the staple of autumn parties and trick or treat bags we know today. Bringing it into fudge is my way of mixing a little history with modern flavor.
Common Recipe Questions
- → How do you achieve the signature candy corn look?
Separate the white chocolate mixture into three bowls, tint two with yellow and orange food coloring, and layer them sequentially in the pan before pressing candy corn on top.
- → Can different chocolate chips be used?
White chocolate chips are preferred for the classic look and flavor, but you can experiment with other types, noting color and taste changes may occur.
- → How should these treats be stored?
Once set, keep pieces in an airtight container at room temperature for up to a week, or refrigerate for longer freshness.
- → Is it possible to make this without food coloring?
Yes, you can skip the food coloring for a single-tone treat or try natural color alternatives such as turmeric (for yellow) or carrot juice (for orange).
- → What type of pan works best?
An 8×8-inch baking pan creates classic thick squares. Lining the pan with foil makes removal and cutting easier.